Smoked Salmon, Dill and Caper Cream Waffle

Ingredients

• 3 eggs
• 400ml buttermilk
• 1/3 cup vegetable oil
• ¾ cup plain flour
• ¾ cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Dill and Caper Cream

• 2 tablespoons chopped dill
• 250g crème fraiche
• Zest and juice of a lemon
• 2 tablespoons capers,
• roughly chopped
• 200g smoked salmon
• Ground black pepper, extra dill to garnish

Method

1. To make the dill and caper cream, beat together the dill, crème fraiche, lemon zest, juice and capers until well mixed; set aside.
2. Select BUTTERMILK setting and dial up 6 on the browning control dial.
3. Preheat until orange light flashes up and the word HEATING disappears.
4. To make the waffles, whisk eggs, buttermilk and oil in a large jug.
5. Place flours, baking powder and salt into a large bowl, make a well in the centre and whisk the egg mixture into the flour to form a smooth batter.
6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
7. To serve, top each waffle with slices of smoked salmon and a dollop of the caper cream.